Chori Pollo Recipe

Inspired by Puerto Vallarta Mexican Grill

Time30m

Serves4

Tender grilled strips of chicken covered with chorizo and cheese dip, served with rice, beans, pico de gallo and tortillas.

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Ingredients

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Main Ingredients

2 cups Chicken breast

1 cup Chorizo sausage

1 cup Cheese dip

1 cup Rice

1 cup Black beans

1 cup Pico de gallo

4 pieces Tortillas

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

1 tsp Cumin

Method

Preparation Instructions

Prepare the Chicken

Cut the chicken breast into thin strips and season with salt, pepper, and cumin.

Cook the Chorizo

In a skillet, heat olive oil over medium heat. Add the chorizo and cook until browned and cooked through, about 5-7 minutes.

Grill the Chicken

In another skillet or grill pan, heat some olive oil over medium-high heat. Add the seasoned chicken strips and grill until cooked through and no longer pink in the center, about 6-8 minutes.

Combine Chicken and Chorizo

Once the chicken is cooked, add the cooked chorizo to the skillet with the chicken. Stir in the cheese dip and mix until the chicken is fully coated.

Prepare the Sides

Cook the rice and black beans according to package instructions. Prepare pico de gallo by chopping tomatoes, onions, cilantro, and mixing with lime juice and salt.

Serve

Serve the chori pollo on a plate with rice, black beans, pico de gallo, and warm tortillas on the side.